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Categories:
unsalted butter granulated sugar flour cornstarch salt eggs lemon juice lemon zest all-purpose cornmeal vanilla liqueur sugar fresh raspberry
Viewed: 34 - Published at: 4 years agoIngredients
- 12 lb unsalted butter, at room temperature
- 3 cups granulated sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 14 teaspoon salt, divided
- 5 large eggs
- 34 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 3 tablespoons all-purpose flour
- 3 tablespoons cornmeal
- 1 teaspoon vanilla extract
- 1 tablespoon Cointreau liqueur (optional)
- 14 cup confectioners' sugar
- 1 cup fresh raspberry
Method
- Preheat oven to 350 Celsius.
- In food processor, cream softened butter, 1/2 cup granulated sugar and 1/8 teaspoon salt.
- Add 2 cups flour and pulse until it forms a loose ball.
- Press into bottom of 9 X 13 pan, going about 1/3" up the sides.
- Bake crust for 15-20 minutes, until very lightly browned.
- While crust is baking, beat eggs.
- Mix in 2 1/2 cups granulated sugar, lemon juice, lemon zest, 3 Tablespoons flour, corn meal, 1/8 teaspoon salt, vanilla extract, and Cointreau (if using).
- Whisk well, making sure there are no lumps.
- Pour over crust.
- Return to oven and bake 30-35 minutes, until lightly set and lightly browned around the edges.
- Let cool completely on wire rack.
- Cut into squares, dust with powdered sugar and top with fresh raspberries.
